Sautéed Baby Bok Choy Makes a Quick, Flavorful Weeknight Side
Our easy-to-follow recipe for sautéed bok choy is ready in 15 minutes and uses just five ingredients. It's a great weeknight side dish.
I'll be subbing an olive oil blend and ginger etc..
Not sticking 100% to the recipe, but this is my guide.
Ingredients
- 2 teaspoons safflower oil
- 1 teaspoon minced garlic
- 2 teaspoons minced ginger (from a 1-inch piece)
- 12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
- 1 tablespoon low-sodium soy sauce, plus more for serving
Directions
- 2 teaspoons safflower oil
- 1 teaspoon minced garlic
- 2 teaspoons minced ginger (from a 1-inch piece)
- 12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
- 1 tablespoon low-sodium soy sauce, plus more for serving
Ingredients
Cook garlic and ginger:
Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds.Add bok choy, soy sauce, and water:
Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes.Remove lid and cook until tender:
Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.
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